Beef Stew & Sage Dumplings

1 lb stew meat

½ cup flour         
1 tsp pepper

1 tsp thyme
Shake these ingredients together in a zip lock bag.

1-2 tbsp vegetable oil

32 oz beef broth

1 qt tomatoes

1 bay leaf

1 tsp Italian seasoning

Salt & pepper

Brown beef in vegetable oil on all sides; add beef broth, tomatoes, bay leaf and seasoning and bring to a boil.  Reduce heat, cover and simmer for on hour.

4 carrots, peeled & sliced

1-2 stalks celery, sliced

1 onion, chopped

6 small red potatoes, quartered

1 cup frozen peas

Add carrots, celery, onion and potatoes to stew and return to boil; reduce heat and simmer on med/low heat for 45 minutes.  Add peas and return to boil. 

Sage Dumplings

1½ cup all purpose flour

2 tsp baking powder

½ tsp salt

2/3 cup milk

2 tbsp vegetable oil

1 egg

1 tsp fresh rubbed sage

Mix all ingredients together just until moistened.  Once stew is boiling add dumplings by spoonfuls, cover, reduce heat and cook 13-15 minutes.  Do not remove cover while dumplings are cooking.  Cool 10-15 minutes with cover off before serving. 

© Crackerberries 2011